Apple Cornmeal Upside Down Cake

It's our BakelAlong time once again and we baked a delicious recipe once again.

I don't know between Zoe, Joyce and Lena, who selected this recipe but whoever chose this, has chosen well.

Made this on Sunday for dessert and everybody absolutely loved this. It's a delicious recipe and the cornmeal gives a pleasant crunch like texture to this cake. I didnt cook the apples in the caramel, as specified in the recipe, as I was afraid that it would make the apples all mushy and sluggish. I like my apples to have a nice little crunch. So I made the caramel and then topped with a pinwheel of granny smith apple wedges. yum!

At first I was not sure if I will be able to make it at all as my younger one was down with fever and severe cold. But she was much better on Sunday and I was able to get some free time to bake this cake. It worked like magic to soothe my tired nerves as I immersed myself in my most favoured task.

Apple Cornmeal Upside Down Cake
For the original recipe check Epicurious.com
Ingredients:
For the topping
3 tablespoon (40 grams) unsalted butter, at room temperature
3/4 cup (160 grams) light brown sugar
4 granny smith apples, peeled, quartered, cored, each quarter cut into 2 wedges

Cake batter
6 tablespoons (85 grams) unsalted butter, room temperature
3/4 cup (170 grams) sugar
3/4 cup (85 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup (60 grams) yellow cornmeal, I used kesar rava
1/2 cup boiling water
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk

Method:

Preheat oven to 177 degree Celsius. Generously butter a 9 inch cake pan, line with parchment paper and butter the parchment.

For the topping, place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramalize. Then remove from heat and pour into prepared cake pan. Evenly arrange the apple slices on the top of the sugar mixture.

Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 85 grams butter and 170 grams sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Pour batter over apples in pan.

Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof or microwavable platter and peel off parchment. Cool 15 minutes. (Cake can be made up to 6 hours ahead. Rewarm in 177 degree Celsius oven about 10 minutes or microwave on medium just until slightly warm, about 2 minutes.)

Cut cake into wedges, place on plates, and serve war.

Linking this to the BakeAlong # 30 hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.
                                                  
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